Restaurants In McLean Inspections: Cockroaches, Dirty Slicers, Bare Hands

MCLEAN, VA — As the Fairfax County Health Department continues to post restaurant inspection reports, we are looking at recent reports in the McLean area.

The health department's environmental health staff inspect over 5,200 restaurants and other retail food service establishments in Fairfax County to ensure safe food handling practices are followed. This includes proper sanitation, food storage and preparation, and adequate kitchen facilities. Aside from restaurants, staff inspect child care centers, hospitals, school cafeterias, and temporary food service vendors at festivals.

This week's report focuses on McLean restaurants inspected from July 24 through Aug. 10. Many restaurants were found with no violations.

The health department cautions residents that a single inspection should not be used to evaluate a restaurant. Rather, the health department suggests looking at multiple inspection reports for a better overview.

Click on each link to see the full report for the restaurant. Residents can also search for a specific restaurant or browse a map of inspected locations through the online database.

Tachibana, 6715 Lowell Ave, McLean, VA 22101

Date inspected: Aug. 10, 2023

Comments: The purpose of the visit was to conduct a routine inspection in response to a foodborne illness complaint received.

Violations

• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled 'Employee Health Policy.' OBSERVED SOME OF THE FOOD EMPLOYEES DID NOT READ AND SIGN THE EMPLOYEE HEALTH POLICY. Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout). The information provided at the time of this inspection will help you develop and implement this policy.
• No Bare Hand Contact with RTE Foods: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: CFM TOUCHED COOKED BROCCOLI WITH A BARE HAND. Corrective Action: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) COOKED EDAMAME (48F) STORED IN HOSHIZAKI 2-DOOR PREP COOLER FOR MORE THAN 4 HOURS; (2) RAW SOFT SHELL CRAB (43-45F) STORED IN VICTORY 2-DOOR COOLER NEXT TO DEEP FRYER FOR MORE THAN 4 HOURS. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth. CFM DISCARDED THE FOOD ITEMS.
• Food Thermometers, Provided & Accessible: Observation: The certified food manager could not provide a food temperature measuring device. CFM COULD NOT PROVIDE A FOOD THERMOMETER FOR LOWER TEMPERATURE RANGE. THERMOMETERS IN SHUSHI SHOW CASES AND OTHER REFRIGERATORS WERE MISSING. Corrective Action: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. OBTAIN FOOD THERMOMETERS.
• RTE TCS Food Prepared On Site, Date Marking: The following refrigerated, ready-to-eat, time/temperature control for safety food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COOKED SHRIMP-2 (40F) PREPARED STORED IN WALK-IN COOLER FOR 2 DAYS WITHOUT DATE MARKING. Corrective Action: Refrigerated, ready-to-eat, time/temperature control for safety foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the 'consume-by' date and/or 'preparation' date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
• Controlling Pests, Pest Control Methods: Methods are not being used to control pests. COCKROACHES WERE FOUND ON THE PAPER TOWEL DISPENSER ABOVE SUSHI RICE AT THE SUSHI BAR. Corrective Action: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. CFM NEED TO PLACE AN URGENT SERVICE ORDER FOR PEST CONTROL.
• Wipings Clothes Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
• Equipment, Maintain in Good Repair/Condition: THE RIGHT DOOR OF 2-DOOR FLAT TOP COOLER AT COOKLINE FELL OFF. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly.
• Covered Receptacle in Women's Toilet: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. OBSERVED NO COVERED REFUSE CONTAINER IN THE UNISEX RESTROOM USED BY FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Italian Oven Restaurant, 6852 Old Dominion Dr, McLean, VA 22101

Date inspected: Aug. 1, 2023

Comments: The purpose of the visit was to conduct a routine inspection.

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEEF MEATBALL (48F), COOKED EGGPLANT (45F), AND DICED TOMATO (51F) STORED IN WALK-IN COOLER OVERNIGHT. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth.
• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled 'Employee Health Policy.' Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout). The information provided at the time of this inspection will help you develop and implement this policy.
• Controlling Pests, Pest Control Methods: Methods are not being used to control pests. OBSERVED A FEW OF HOUSE FLIES IN THE KITCHEN. Corrective Action: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• Irreversible Registering Temperature Indicator for Heat Sanitization: No heat sensitive test strip available to verify heat sanitization step of mechanical warewashing machine. Corrective Action: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CFM ORDERED THERMOLABEL ONLINE IMMEDIATELY.
• Covered Receptacle in Women's Toilet: There is no covered refuse container for the disposal of feminine napkins in the UNISEX RESTROOM FOR FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: (1) WALK-IN COOLER AMBIENT TEMPERATURE WAS 50F AT THE BEGINNING OF INSPECTION, AND 43F AT THE END OF INSPECTION. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly.

Listrani's, 6808 Old Dominion Dr, McLean, VA 22101

Date inspected: Aug. 1, 2023

Comments: The purpose of the visit was to conduct a routine inspection.

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED MUSHROOM (45F), AND COOKED ONION WERE STORED IN RANDELL 2-DOOR PREP COOLER FOR MORE THAN 4 HOURS. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth.
• Hot Holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN (122-137F), AND MARINARA SAUCE (117F) WERE STROED ON STEAM TABLE FOR ABOUT 2 HOURS. Corrective Action: Time/temperature conrol for safety food shall be held hot at a temperature of 135F or above unless the permit holder is using 'time as the public health control' as specified under 3-501.19. CHICKEN WAS REHEATED TO 174F, AND MARINARA SAUCE WAS REHEATED TO 199F.
• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
• Openings Protected from Pest Entry: Openings to the exterior of the building are present along the BACK DOOR. Corrective Action: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

J Gilbert's Wood-Fired Steaks & Seafood, 6930 Old Dominion Dr, McLean, VA 22101

Date inspected: July 31, 2023

Comments: The purpose of the visit was a foodborne illness/routine inspection. Food items associated with the foodborne illness complaint were found.

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: all items in the salad prep refrigerator and pasta/rice prep refrigerator by the stove we’re out of temperature due to equipment issues and overfilling of containers. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth.
• RTE TCS Food, Disposition: Observed the following ready-to-eat, time/temperature control for safety food being held for more than the specified time/temperature allowed: observed sauces in the WIC and hot mashed potatoes in the warmer that were kept more than 7 days. Corrective Action: Food shall be discarded if it: 1) exceeds 7 days or at 41F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
• Discard Food when Exceeds 4 Hours: Observed white wine cream sauce kept 30 min past the 4 hour time control. Corrective Action: Sauce was discarded.
• Cooling from Ambient to 41F, No More than 4 Hours: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: observed lettuce at 50F after 5 hours of cooling inside a densely packed plastic container with the lid on in the WIC. Corrective Action: Time/temperature control for safety food shall be cooled within 4 hours from 41F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Lettuce was tossed. Fully cool lettuce on sheet trays before placing in working containers.
• Cooling from 135F to 41F, No More than 6 Hours: The following cooked time/temperature control for safety food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Observed potatoes cooked in the morning at 50F at 5:30 pm. Corrective Action: Time/temperature control for safety foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• Time as a Public Health Control, Written Procedures: The person in charge is not able to provide written procedures for the use of time as a public health control with the following time/temperature control for safety food item(s): white wine cream sauce is held at room temperature without proper documentation to track 4 hour time stamp. Corrective Action: If time only is used as a public health control for a working supply of time/temperature control for safety food before cooking or for ready to eat, time/temperature control for safety foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time stamp sticker was created.
• Methods to Facilitate Proper Cooling: The following methods used for cooling were not adequate to facilitate proper cooling: observed food densely pack in containers to cool. With the lid on. Corrective Action: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• Common Name, Working Containers: Working containers of poisonous and toxic materials are not properly labeled with a common name.observed unlabeled spray bottles in the bar and chemical storage area. Corrective Action: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• Mechanical Warewashing, Hot Water Sanitization, 165F: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165F for a stationary rack single temperature machine. The thermostat read 134F. Corrective Action: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• Food Contact Surfaces Clean to Sight & Touch: The following equipment/utensils were observed soiled to sight and touch: the salad spinner observed still wet with lettuce leaves stuck to it while it was being stored for future use. Observed dirty utensils hung up with clean ones in storage, observed standing water in the soup maker, observed ice machine needs cleaned. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• Fixed/Large Equipment Effectively Washed: The salad spinner, soup maker, and large mixer are observed ineffectively cleaned by an approved alternative warewashing method listed in subparagraph 4-301.12(C). Corrective Action: If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative manual warewashing equipment in accordance with the following procedures: 1) equipment shall be disassembled as necessary to allow access of the detergent solution to all parts, 2) equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation, and 3) equipment and utensils shall be washed as specified under 4-603.14(A). Do not leave food crumbs, lettuce parts, or standing water in the machines.
• Food-Contact Surfaces Effectively Washed: Observed salad spinner ineffectively cleaned by manual warewashing. It was stored wet with lettuce stuck to it. Corrective Action: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. The washing procedures selected shall be based on the type and purpose of the equipment or utensil and on the type of soil to be removed. Please put salad strainer through the dish machine or soak in the 3 compartment sink to sanitize. And leave it out to air dry, do not towel dry any equipment.
• Methods to Facilitate Cooling in Equipment: The following methods used for cooling were not adequate to facilitate proper cooling: observed working containers filled to the brim or overflowing in prep refrigerators. Corrective Action: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Do not overfill containers.
• Equipment, Maintain in Good Repair/Condition: Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: salad prep station 55F and pasta/rice prep station 48F. Meat prep station was kept at 42F. Bar refrigerator 45F. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly.
• Eating, Drinking, or Using Tobacco: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee eat a candied pecan at the cookline, observed open cup of soda and ice at the dish washing station. Corrective Action: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• Controlling Pests, Eliminate Harborage Conditions: Harborage conditions exist. Observed cockroaches living in the unused oven. Observed food scraps on floor near oven and oven dirty inside. Observed standing water on the premises and in equipment which can attached pests. Observed drain flies near salad spinner storage room and standing water on the floor. Corrective Action: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• Equip/Utensils/Linens Stored off Floor, Clean Location: Observation: Coffee cups were found stored on the floor in the brunch storage area. Corrective Action: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.

Madison Deli, 1320 Old Chain Bridge Rd, McLean, VA 22101

Date inspected: July 27, 2023

Comments: The purpose of the visit was a complaint/routine inspection.

Violations

• When to Wash: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed CFM handle money, then without washing hands, cook French fries and serve them to the customer without washing. Corrective Action: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sour cream in a plastic bucket in the sandwich prep unit was at 60f. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth. Sour cream was placed in WIC to cool.
• Employee Health Policy: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition. Corrective Action: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 6) and medical conditions, to determine possible restriction or exclusion of food employees.
• Methods to Facilitate Proper Cooling: The following methods used for cooling were not adequate to facilitate proper cooling: observed soup cooling on the counter in dense metal pot filled to the brim with the lid on at 133F. Corrective Action: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.

Balducci's, 6655 Old Dominion Dr, McLean, VA 22101

Date inspected: July 26, 2023

Comments: The purpose of the visit was to conduct a routine inspection in response to a foodborne illness complaint.

Violations

• Hot holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: PORK RIBS (105-122F) AND EGGPLANT PARMESAN (126F) WERE STORED IN HOT BOX FOR ABOUT 40 MINUTES. Corrective Action: Time/temperature control for safety food shall be held hot at a temperature of 135F or above unless the permit holder is using 'time as the public health control' as specified under 3-501.19. CFM REHEATED PORK RIBS TO 174F, AND EGGPLANT PARMESAN TO 200F.
• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) COOKED CHICKEN TENDERS (44F), AND COOKED MUSHROOM (45F) WERE STORED IN (PREPACK) WALK-IN COOLER OVERNIGHT; (2) COOKED CHICKEN (44F) WAS STORED IN (PRODUCE) WALK-IN COOLER OVERNIGHT. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth. CFM DISCARDED THE ABOVEMENTIONED FOOD.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: BIG SALAD BAR AT 48F. Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. PLEASE PLACE URGENT SERVICE ORDER FOR THIS UNIT. BEFORE THIS UNIT IS SERVICED, NO TCS FOOD SHOULD BE STORED IN THIS UNIT.

Z-Burger, 1408 Chain Bridge Rd, McLean, VA 22101

Date inspected: July 24, 2023

Comments: The purpose of the visit was to conduct a routine health inspection.

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Z-Burger WIC- yogurt (52F), raw beef (57F); Maman Joon 2 Drawer Prep- tomatoes(46F), falafel (44F), cut lettuce (45F). Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth.
• Food Contact Surface, Clean after Use: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Potato slicer observed with visible soil and buildup in slicing components. Corrective Action: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Potato slicer was dismantled to allow for cleaning.
• Cooling from 135F to 70F, No More than 2 Hours: The following cooked time/temperature control for safety food(s) are not being adequately cooled from 135F to 70F within two hours: cooked eggplant observed at 78F after ~4 hours. Corrective Action: Time/temperature control for safety foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused were discarded.
• Separation of Raw Animal and RTE Foods: Raw animal food storage, preparation, holding or display conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats placed above ready to eat eggplant Corrective Action: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs from cooked foods, ready-to-eat foods, washed produce, etc during storage, preparation, holding or display. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled 'Employee Health Policy.' Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout). The information provided at the time of this inspection will help you develop and implement this policy.
• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
• Access to Handwashing Sink: The handwashing facility located at the Meat Grinder is blocked, preventing access by employees for easy handwashing. Corrective Action: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Sinks for hand washing were observed blocked by dirty cooking equipment and dishes.
• Controlling Pests, Pest Control Methods: Methods are not being used to control pests. Fruit flies and house flies observed throughout the kitchen area. Corrective Action: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• Handwashing Sink, Designated Use: Observed the handsink at the ice cream station with scoop washing water draining into hand sink basin. Corrective Action: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
• Methods to Facilitate Proper Cooling: The following methods used for cooling were not adequate to facilitate proper cooling: Large amount of cooked eggplant kept in large covered container and unable to effectively cool. Corrective Action: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• In-Use Utensils Proper Storage: Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice cream scoops were observed sitting in standing water in scoop wash bin. Plastic containers observed being used to dispense bulk seasonings. Corrective Action: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT TCS food, or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: Z-Burger Walk In Cooler observed at 48F Maman Joon 2 Drawer Prep top observed at 47F. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly.

Masala Restaurant, 1394 Chain Bridge Rd, McLean, VA 22101

Date inspected: July 24, 2023

Comments: The purpose of the visit was to conduct a routine health inspection.

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raita (50F) and Yogurt mix (47F) observed in 2-door U/C fridge holding at 50F. Corrective Action: Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth.
• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled 'Employee Health Policy.' Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout). The information provided at the time of this inspection will help you develop and implement this policy.
• No Bare Hand Contact with RTE Foods: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: chopped cilantro at prep line. Corrective Action: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• Chemical Sanitization, Chlorine Requirements: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of lless than 50 ppm chlorine solution. Corrective Action: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 200 ppm total chlorine.